Cheap vs Expensive Cuts of Steak: A Restaurant Dining Guide

17 Apr 2025 by Kyle Reed

In this piece

Why Some Steaks Cost More

<h4>The Muscle Factor</h4>

<h4>Marbling and Prestige</h4>

Exploring Cheaper Cuts

<h4>Flat Iron and Flank Steak</h4>

<h4>Short Ribs</h4>

Savouring the Difference

<h4>Texture and Taste</h4>

<h4>Dining Atmosphere</h4>

Masters of Steak: Your Next Experience

FAQ

<h4>1. What is the difference between cheap steak and expensive steak?</h4>

<h4>2. What is the cheapest grade of steak?</h4>

<h4>3. Which cut of steak is most expensive?</h4>

Choosing between cheaper cuts and more expensive cuts of beef when dining out can be a delightful challenge. Restaurants and steakhouses excel at showcasing every type of steak—from the budget-friendly flat iron and flank steak to the luxurious filet mignon—making it easy for guests to explore a world of flavours. Here’s how these cuts of meat differ and what to consider when planning your next steak dinner out.

Why Some Steaks Cost More

Premium steaks often come from parts of the animal that do minimal work. The filet mignon, known as an expensive cut of meat, is a prime example, offering unparalleled tenderness and subtle flavour. Since these muscles are less active, they develop a delicate texture, making them scarce and highly sought-after in steakhouses.